Lead Chef

at  Chester Zoo

How would you like to work in an award winning British pub-restaurant which won the Travellers’ Choice Award in 2020 ranking it in the top 10% of restaurants worldwide?
All of our kitchens are led by our sustainable values. We work hard to source high quality, local and seasonal produce, are making progress towards zero waste kitchens by 2030. We also partner with our suppliers to ensure only ethically sourced palm oil enters our kitchens.
Our venues, all held within our 128 acre site of stunning gardens, will jointly operate a turnover of £12.5 million. As a not for profit, everything we make is ploughed into conservation both here in the UK and around the world. Your role has a huge part to play in delivering our mission.

OUR REQUIREMENTS

• Demonstrable experience of chef skills in a high-volume business, including hotels, venues, restaurants, pubs and contract catering
• Able to demonstrate understanding of current restaurant and event food trends
• Excellent customer service skills
• Stock handling experience
• Minimum Level 2 Food Safety
• Good COSHH understanding and workplace application
• Good communication and coaching skills

Food & Beverage at the zoo includes, The Oakfield, The Square as well as three other restaurants, cafes, and coffee houses. You will be directly responsible for supporting the Sous Chef and Head Chef in The Oakfield making sure the department is driving the provision of fresh, quality ingredients whilst meeting our sustainable values. You will be flexible to work in any of our outlets when required. Whilst you will initially be based in the Oakfield, you may also have the opportunity to work in other Food & Beverage outlets.

You will:

• Provide support in the day-to-day running of the kitchen. Deputise for the Sous Chef in their absence and act as the first point of contact for service recovery
• Support the Sous Chef in devising and delivering on-trend restaurant, gastro pub and event menus ahead of competition, ensuring all venues at Chester Zoo maintain its world class reputation
• Produce food for customers of our restaurants and events to the highest standards in order to maximise profit and deliver a world class experiences
• Train and mentor Chef de Parties, Line Chefs and Seasonal team members to ensure effective and efficient work practice
• Work collaboratively with the front of house team to ensure seamless delivery
• Adhere to, and ensure team members adhere to, health and hygiene, standard operating procedures and safe working practices including food safety systems and associated legislation (for example HACCP)
• Ensure correct stock levels on a day-to-day basis, placing order requests to the Sous Chef, and accepting deliveries, ensuring they are correct and rotating stock as required